| INGREDIENTS |
| 24 JENNIE-O TURKEY STORE® Bacon Wrapped Turkey Fillet |
| 12 poblano peppers |
| 12 red bell peppers |
| 12 large tomatoes, peeled, sliced, and oven dried |
| 1 cup yellow onions, finely sliced |
| 4 tablespoons corn oil |
| 8 cups water |
| 1 tablespoon kosher salt |
| 1 teaspoon white pepper, ground |
| 2 1/2 cups yellow cornmeal |
| 4 cups barbecue sauce |
| 2 1/2 cups black beans, cooked |
| 1 cup flour |
| 1 cup cumin, ground |
| 1 cup 11 tablespoons corn oil |
| 4 cups sweet corn kernels, cooked |
| | |  |  Directions
Heat 2 tbsp. corn oil in saucepan, add onions and sauté until well-softened. Add water, kosher salt and ground white pepper; increase heat to high. When water boils, whisk in cornmeal. Cover and reduce heat to low for 16 minutes. Brush 2 half-size sheet pans with 2 tbsp. corn oil. Divide cooked cornmeal evenly between the two; spread quickly to make even layers. Chill thoroughly and cut into 1/2" cubes. Reserve.
Roast, fry or grill poblano peppers until blackened. Peel and carefully remove the seeds. Cut 2 3/4" circles from each pepper. Reserve. Puree poblano and red pepper trimmings separately. Puree corn kernels and divide in half. Whisk 1/2 cup poblano pepper puree into one portion and 1/2 cup red pepper puree into the other. Pour purees into separate squeeze bottles. Reserve.
Puree black beans with cooking liquid. Whisk puree in barbecue sauce, heat through and hold. If sauce is too thick, thin it with water or additional barbecue sauce.
Preheat oven to 400 degrees F. Combine flour and ground cummin. Heat 1 tbsp. corn oil for each medallion in an oven-proof sauté pan. Dust both sides of medallions in flour-cummin mixture and cook 2 minutes over medium-high heat. Turn over and cook 1 minute. Cook medallions in oven for 9 minutes. Remove and let cool for 1-2 minutes. Heat oven-dried tomato slices, poblano pepper slices and red pepper slices in oven for 1 minute. Halve medallions. Place one slice each of tomato, poblano pepper and red pepper on the bottom half of each medallion. Replace top half and heat in oven 1 1/2 minutes.
Fry cornmeal cubes and drain. Place stuffed medallion on a plate and top with 2 1/2 oz. of barbecue sauce. Place 7-9 cornmeal cubes on a plate and drizzle barbecue sauce, poblano pepper puree and red pepper puree. Servings: 24. |
|
|
|
